Parmesan Chicken Cutlets
- 4 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3 large eggs, beaten
- 1 c. all-purpose flour
- 2 1/4 c. panko
- 3/4 c. freshly grated Parmesan
- 2 tsp. lemon zest
- 1/2 tsp. cayenne pepper
- Vegetable oil
- Lemon wedges, for serving
Using a sharp knife, cut chicken breasts in half widthwise. Lay halves between 2 pieces of plastic wrap and place on a cutting board. Use a meat tenderizer or rolling pin to flatten chicken to ¼” thick. Season chicken on both sides with salt and pepper.
Place eggs and flour in 2 separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. Season with salt and pepper.
Working one at a time dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat.
In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Serve with lemon wedges.
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